Beef & Potato Salad with Smoky Chipotle
From EatingWell: March/April 2010
In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips. (Recipe from Fiesta at Rick’s by Rick Bayless; W.W. Norton and Company, July 2010.)
- 12 ounces stew beef (preferably from the chuck), cut into 1-inch cubes
- 2 cloves garlic, chopped
- 1 teaspoon salt
- 3 medium boiling potatoes, peeled and cut into roughly 1/2-inch pieces
- 3 tablespoons cider vinegar
- 1 small red onion, cut into 1/4-inch pieces
- 3 tablespoons extra-virgin olive oil
- 2-3 tablespoons finely chopped canned chipotle chile in adobo sauce (see Note)
- 1 ripe medium avocado, cut into 1/4-inch pieces
- Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon; let cool.
- Add potatoes to the meat broth (if there isn’t enough to cover them, add water) and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.
- Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chipotle to taste. Let cool to room temperature. Stir in avocado just before serving.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the salad for up to 2 days. Stir in the avocado just before serving.
- Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a spicy, flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
Per serving: 245 calories; 15 g fat (3 g sat, 10 g mono); 24 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 13 g protein; 4 g fiber; 429 mg sodium; 458 mg potassium.
Nutrition Bonus: Zinc (21% daily value)
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 1/2 lean meat, 2 fat
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- Main Ingredient
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- March/April 2010
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